Part 1 was a ham (see prior post.) Part 2 is desert!
This recipe went really well with the ham, as I was able to use some of the same ingredients in it. This cake was REALLY tasty and really easy (which was great as I needed more time to bake than clean.) I think it would make a great holiday party dish, but I am happy to eat gingerbread any time really. I think it would also go well with Thanksgiving dinner.
I actually served this with some leftover vanilla bean ice cream and pumpkin ice cream I had in the freezer. This was mostly to drawn in the kids, but everyone enjoyed it.
Without further adieu, I present-
1/2 cup butter
2 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup granulated sugar
1 cup mild-flavor molasses
1 1/4 cups cold water
1. Allow butter and eggs to stand at room temperature for 30 minutes
2. Preheat oven to 350 degrees
3. Grease a 13x9x2inch baking pan; set aside. In a medium bowl, stir together flour, baking powder, ginger, baking soda, cinnamon, salt, and cloves; set aside.
4. Beat butter with electric mixer on medium to high speed (I had to keep it a little lower on my high powered one!) for 30 seconds. Add granulated sugar, beat until well mixed. Add eggs, one at a time, beating well after each addition. Add molasses, beat until well mixed. Alternately add flour mixture and cold water to beaten mixture, beating on low speed after each addition just until combined . Spread batter evenly in the prepared pan.
5. Bake for 40 to 50 minutes (Do check after 40, mine was done then!) or until a toothpick in the center comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm, sprinkled with powdered sugar. Makes 16 servings or more, depends on how big you cut it.